There are few things more summery than some lovely fresh rhubarb, so I made it my mission to incorporate this seasonal fruit into a delicious desert.
I found the recipe here, and it was really easy to follow. It’s not a particularly simple tart to make, and it takes a bit of time, but it’s worth it if you want to make a bit of a show-stopper for guests!
There are three seperate elements to the tart- stewed rhubarb, crème patisserie and a pastry case. These each take a little time to prepare, but then all you have to do is assemble them together before serving.
Once you have made the pastry and blind baked it in the tin, evenly spread the crème patisserie into the tart shell, and carefully layer the rhubarb batons on top. I saved the rhubarb juice that was left over, and brought it to the boil in a pan with a little extra sugar to make a lovely syrup to go with it.
You can breathe a sigh of relief as you bring it to the table all in one piece!
Carefully cut it into slices and serve with the syrup and cream. It is the perfect amount for 8 people, as you can cut two lengths of rhubarb for each person.
It’s a wonderfully light and summery desert, and I would highly recommend it if you are cooking for a large group. Make the most of the rhubarb whilst it’s around!